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This being the weekend, something in a lighter vein:
Pizza is essentially the perfect food. Well, so long as you aren't lactose intolerant or have problems with gluten. NPR spotted a study of why different cheeses diverge in looks and taste when baked. Seriously. In a paper called "Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality," researchers found that, among other things, the reason why mozzarella is so unique of a topping has to do with the way it's prepared. The cheese bubbles and browns because of its inherent elasticity due to stretching. In contrast, cheddar isn't as ideal because it isn't very elastic, thus it doesn't bubble as well. The same apparently goes for Edam and Gruyere, too.
http://www.engadget.com/2014/08/30/mozzarella-pizza-cheese/
[Abstract]: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12540/abstract
(Score: 3, Interesting) by drussell on Monday September 01 2014, @07:35AM
Until a few years ago I had the silly assumption that cheese was difficult to make at home. How silly of me!
Find yourself some rennet / subsitute (I found enough for 400L of milk for $1.69 at the local Community Natural Foods) and use Google as your friend.
A good starting place for simple mozzarella is:
http://www.food.com/recipe/ricki-carroll-s-30-minute-mozzarella-homemade-280238 [food.com]
I use this basic recipe all the time! Great for making things like caraway seed cheese, just sprinkle some craway seed in while kneading the balls at the end... Works great for jalapeno pepper or virtually any other additions/spices as well!
Great fun, EASY and SOOOOO tasty!
(Score: 3, Interesting) by drussell on Monday September 01 2014, @07:43AM
I should also mention that when I'm making fresh mozzarella for pizza, I save the whey from making the cheese and use that as the liquid for the pizza dough. MMMM! HomeMadePizzaLiciousNess! :)
Mmmmmm.... Pizza!
bacon++